Because I can’t eat nightshade vegetables, I rely on squash for many of my meals. And when I’m at the farmers’ market, I have a tendency to overbuy—because everything looks so good! I’d already baked my zucchinis into a cake and a casserole, but the three medium-sized crookneck squash were past their prime, as was the one small pattypan squash that the farmer had thrown in for free.
I found and modified a recipe for squash pancakes, and to my great surprise and joy, they tasted just like the potato pancakes (latkes) I used to make. Although I don’t often miss white potatoes, I do miss latkes. If you close your eyes and eat these crispy pancakes with a soft center, you might not be able to tell the difference. And they are relatively easy to make.
Summer Squash Latkes
3-4 medium yellow squash (or zucchini), grated
1 small onion, grated
1/4 cup millet flour
1 egg
1/2 teaspoon salt
pepper
oil for frying (I used olive oil)
Peel squash; grate on large setting. Place in bowl with salt and wait a few minutes until the salt makes the squash weep. Then place in a wire mesh sieve, pressing liquid out over the sink. Continue until liquid is removed. Pat dry. In a large bowl, grate onion over squash so that the juice is retained. Add millet flour, egg, and pepper, mixing well.
Heat about 1/4-inch oil in a large skillet over medium to medium high heat; do not allow oil to burn.
Using a large spoon, drop pancakes into hot oil, pressing them flat with the back of the spoon or with a spatula. Fry until the edges brown. Turn and fry other side. While cooking, press pancakes to remove moisture from inside. Drain onto plates covered with paper towels.
As the batter sits, it will get more watery. Either dip out some of the liquid into the sink or tip the bowl slightly so as not to get so much moisture in the oil. Also, you might need to discard the old oil after it browns and degrades, depending on how many pancakes you make.
Serve hot with sour cream and/or applesauce. Yield: 10-12 pancakes. Note: To reheat, place in toaster oven or conventional oven for about 5 minutes at 350 degrees. Do not microwave.
***
I’ll admit, I ate one pancake just after it cooled enough not to burn my mouth. Yum! The grated onion makes for a savory treat. I couldn’t wait to try one with sour cream. If you are not a native New Yorker as I am, maybe you have not eaten potato pancakes with sour cream. But try it before you dismiss it. (Think: sour cream onion dip.)
My dinner was comprised of these pancakes along with the sour cream and a sliced apple. Including my taste test, I ate five. And they were scrumptious.
I found and modified a recipe for squash pancakes, and to my great surprise and joy, they tasted just like the potato pancakes (latkes) I used to make. Although I don’t often miss white potatoes, I do miss latkes. If you close your eyes and eat these crispy pancakes with a soft center, you might not be able to tell the difference. And they are relatively easy to make.
Summer Squash Latkes
3-4 medium yellow squash (or zucchini), grated
1 small onion, grated
1/4 cup millet flour
1 egg
1/2 teaspoon salt
pepper
oil for frying (I used olive oil)
Peel squash; grate on large setting. Place in bowl with salt and wait a few minutes until the salt makes the squash weep. Then place in a wire mesh sieve, pressing liquid out over the sink. Continue until liquid is removed. Pat dry. In a large bowl, grate onion over squash so that the juice is retained. Add millet flour, egg, and pepper, mixing well.
Heat about 1/4-inch oil in a large skillet over medium to medium high heat; do not allow oil to burn.
Using a large spoon, drop pancakes into hot oil, pressing them flat with the back of the spoon or with a spatula. Fry until the edges brown. Turn and fry other side. While cooking, press pancakes to remove moisture from inside. Drain onto plates covered with paper towels.
As the batter sits, it will get more watery. Either dip out some of the liquid into the sink or tip the bowl slightly so as not to get so much moisture in the oil. Also, you might need to discard the old oil after it browns and degrades, depending on how many pancakes you make.
Serve hot with sour cream and/or applesauce. Yield: 10-12 pancakes. Note: To reheat, place in toaster oven or conventional oven for about 5 minutes at 350 degrees. Do not microwave.
***
I’ll admit, I ate one pancake just after it cooled enough not to burn my mouth. Yum! The grated onion makes for a savory treat. I couldn’t wait to try one with sour cream. If you are not a native New Yorker as I am, maybe you have not eaten potato pancakes with sour cream. But try it before you dismiss it. (Think: sour cream onion dip.)
My dinner was comprised of these pancakes along with the sour cream and a sliced apple. Including my taste test, I ate five. And they were scrumptious.
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